Follow instructions on the back of the Laucke Sweet Bread and Bun Specialty Mix, Steps 1 to 2.

Place milk in a pan over medium heat and add vanilla essence. Warm gently and then set aside for 10 minutes. Place cornflour, custard powder and caster sugar in a pan, add the milk and vanilla mix and whisk until smooth. Add cream, return to low heat stirring constantly until the mixture thickens and boils. Add butter, stirring well to combine, then remove from heat and whisk in the egg yolk. Set aside to cool before placing onto rolled bread mix.

Once the sweet bread mix has raised, place on a floured chopping board or flat floured surface and roll with a floured rolling pin or floured bottle to form a flat dough, approximately 1-2cm thick.

Using a knife cut 10 to 12 strips diagonally down each side about 3cms wide and 6cm deep leaving an uncut oblong shape in the middle to hold the filling.

Add custard in an even layer in the middle of sweet bread mix and then place 5-6 pears halves on top and sprinkle with cinnamon.

Fold each end strip into the middle of the filling and fold the side strips left over right, crisscrossing the filling ensuring it is fully encased. Set aside and allow to rest.

In a small bowl mix honey, water, almonds and baste the top of the braided bread evenly to ensure a sweet golden top.

Cook in a large camp oven on low heat for approximately 50-60 minutes or a conventional oven on low heat for approximately 35-45 minutes until golden brown.

Check if cooked through by using a skewer and pressing your finger down on the pastry to see if it springs back.

NOTE: The custard can be made ahead of time and frozen for up to one month or left in fridge for 48 hours.

Herb Chicken in Sourdough Bread

Ingredients

1 pkt Barossa Sour Dough Rye Bread Mix

With Yeast provided

Water

1.6kg chicken (size 15)

1 cup chopped fresh mixed herbs

such as parsley, thyme, sage and tarragon

Lemon zest from one lemon

4 cloves minced garlic

Vegetable stock and pepper

Method

Following instructions on the back of the bread mix. Ensure you make this using the ‘by hand’ instructions.

Once bread mix has raised, place one half on a floured chopping board or flat, floured surface and roll with a floured rolling pin or floured bottle to form a flat dough, approximately 1-2cms thick. Repeat the process with the second half of the bread mix.

Combine herbs, lemon zest and garlic and place inside the chicken cavity. Season the top of the chicken with vegetable stock and a little pepper.

In the middle of the dough mixture, place the chicken and put the second half of the bread dough on top of the chicken and wrap it like a present.

If cooking in a camp oven ensure you place on baking paper on top of a trivet or in a conventional oven place in a baking tray.

Cook for 2 hours on low to medium heat. By placing and leaving a thermometer probe into the inner thigh area near the breast of the chicken and away from the bone, it shows you the exact temperature inside the chicken. When the thermometer reads above 74°C or 165°F it is ready to eat straight away.

Cut the dough one inch from the bottom all the way around ensuring not to cut into the chicken and pull the top off and serve as desired.

This recipe is suitable to be cooked in a convention oven, Weber Q or camp oven using hot coals, gas burner or heat beads!